Insalata di patate arrosto alle erbe

Ingredienti

• 2 pounds (1 kg) potatoes (peeled and cut into bite-size chunks all the same size)
• 4 tablespoons extra virgin olive oil
• A good pinch of salt
• 2 tablespoons Dijon mustard
• 1/4 cup (60 ml) white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt (or to your taste)
• 1/4 teaspoon ground black pepper (or to your taste)
• 1/2 cup (118 ml) extra virgin olive oil
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh chives (chopped)

Preparazione

1. 1

   --- Boil the potatoes ---

2. 2

   Preheat the oven to 400°F (200°C). Place a cooling rack into a large baking sheet for drying the potatoes after boiling.

3. 3

   Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 5 minutes (just to cook a little, they will finish cooking in the oven).

4. 4

   Drain and spread the potatoes onto the cooling rack to dry for 5 minutes. If the potatoes are wet, they will not get coated with the oil and will steam in the oven instead of roast.

5. 5

   --- Roast the potatoes: ---

6. 6

   Add the potatoes to a large bowl and coat with the olive oil, salt and pepper, mix to coat well.

7. 7

   Spread the potatoes evenly on a baking pan (use 2 if you need to). Roast for 40 minutes, turning halfway through to evenly brown.

8. 8

   --- Make the dressing: ---

9. 9

   While the potatoes roast, add the mustard, vinegar, honey, salt, pepper to a large bowl. Drizzle in the olive oil while whisking until combined. Stir in the parsley, dill and chives Set aside.

10. 10

    When the potatoes are tender remove from the oven and allow to cool in the pan slightly for 5 minutes.

11. 11

    While the potatoes are still a little warm add them to the dressing. Use a large spoon to gently coat with the dressing.

12. 12

    Serve warm or room temperature.